Lemon & mint tart
14 September 2021
Prep time : 50 minutes + 20 minutes cooking + at least 2 hours rest
For a 20cm tart :
Sablé breton :
2 egg yolks
75g sugar
75g softened butter
100g flour
5g baking powder
Whisk the egg yolks with the sugar.
Add the butter, then the flour and baking powder.
Form a ball and spread it lightly between two sheets of parchment paper.
Place it in the refrigerator for at least 2 hours. Then roll it out into a 20cm circle and bake in the preheated oven at 180°C for 15 to 20 minutes.
Lemon curd :
40g lemon juice
Zest of 1 lemon
2 eggs
60g sugar
5g cornstarch
60g butter
Whisk the eggs with the sugar, zest and cornstarch. Add the lemon juice.
Thicken the mixture over low heat, whisking constantly, like a pastry cream.
Remove from the heat and let it cool for a few minutes, then add the butter, cut into small pieces, and mix the cream with a hand blender.
Put a plastic wrap on the cream and let it cool in the refrigerator.
Mint whipped cream :
120g full cream
10g powdered sugar
2g mint leaves
Mix the cream with the mint leaves and leave to infuse in the refrigerator for 2 hours.
Next, whip the cream into a whipped cream by adding the powdered sugar.
Assembly :
Put the lemon cream and whipped cream in two piping bags fitted with plain tips, then pipe them onto the sablé breton and enjoy!
You may like
